Novel cinnamon essential oil-bacterial cellulose microcapsules for enhanced preservation of prefabricated meat
Haibin Yuan(Shanghai Institute of Technology), Huaixiang Tian(Shanghai Institute of Technology), Haiyan Yu(Shanghai Institute of Technology), Chen Chen(Shanghai Institute of Technology), Wei Li(Shanghai Medical College of Fudan University), Juan Huang(Shanghai Institute of Technology)
Cited by 15
Related Papers
Effect of Electroacupuncture on Insomnia in Patients With Depression
|JAMA Network Open|2022|157
Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation
|Trends in Food Science & Technology|2023|88
Novel bioactive sponge mats composed of oxidized bacterial cellulose and chitosan-gum Arabic microcapsules loaded with cinnamon essential oil for enhancing meat preservation
|Food Hydrocolloids|2023|57
Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
|Food Chemistry|2024|40
Antibacterial absorbent mat based on oxidized bacterial nanocellulose for chilled meat preservation
|Food Packaging and Shelf Life|2023|37